This recipe takes my internet-famous vegan falafel and takes it up a notch by tossing them into these hearty falafel bowls!
You won’t believe how simple it is to throw together. Make your falafels with soaked chickpeas and chickpea flour. Then pan fry or bake them and assemble your bowl! I love adding some feta (vegan or not) on top.
These Falafel Bowls are great as a main or a side dish! If you’re serving it as a main, pair it with a tasty, refreshing Mediterranean cucumber salad. Alternatively, you can serve the ingredients of your Falafel Bowl in a pita instead of a bowl!
This Falafel Bowl recipe is..
- Vegan
- Gluten-free
- Vegetarian
- Dairy-free
How to Make a Falafel Bowl
- Start by soaking your dried chickpeas for 12 hours as directed. Or reach for canned chickpeas.
- Place onion, garlic, and parsley in a food processor.
- Once mixed, toss in all remaining ingredients except the flour.
- After mixing, add the flour and let the mixture sit for 5 minutes to thicken.
- Form falafel mixture into balls, pan fry them in olive oil, and then place on paper towel-lined plate to soak up the oil.
- In a bowl, add lettuce, cherry tomatoes, falafel balls, and a drizzle of tahini sauce.
Tips & Tricks
Make Ahead
You are more than welcome to make your falafel balls ahead of time and keep them in the refrigerator. Then you can simply reheat them when you are ready to make your bowls.
You can store your falafels in an airtight container in the fridge. Then, when you’re ready to eat them, simply reheat and assemble your bowls.
You can even eat the falafel balls cold if you want!
Blender
If you don’t own a food processor, you can use the pulse feature on your blender. Just make sure to not overmix your ingredients as that can affect the texture of the falafel.
Recipe
Ingredients
- 1 cups dry chickpeas soaked for at least 12 hours
- 3 cloves garlic
- ⅓ cup chickpea flour
- ¼ cup fresh parsley
- 2 cups green leaves
- 1 cup cherry tomatoes
- ⅓ cup oil for frying
- ½ red onion or 1 whole onion if it’s small
- ¼ tsp cumin
- 1 tsp salt
- ½ tsp ground pepper
Instructions
Add chopped onion, garlic cloves, and parsley to a food processor.
Pulse a few times.
Add previously soaked and drained chickpeas, cumin, salt, and ground pepper.
Blend until the mixture has a granulated texture.
Transfer mixture to a bowl and add chickpea flour. Stir well and let it rest for 5 minutes. After that, you should be able to form the falafel into balls. Add one more tablespoon of chickpea flour if needed, then let the mixture rest for another 5 minutes before forming balls.
Pressing very well with your hands, roll falafel mixture into 14–16 falafels. Its easier to make them one by one and then fry them at the same time.Add olive oil to a heated skillet and fry falafels. Roll them over when they get brownish on one side to make sure both sides get equally fried.
Place fried falafels on a paper towel-lined plate to drain the excess oil.Assemble bowl with green leaves, cherry tomatoes, fresh falafels, and tahini sauce.
